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Rocky Road Vegan Rice Krispie Treats

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 TBSP oil: walnut, almond, coconut
  • 1 ½ TBSP (21 g) vegan butter
  • 10 oz. vegan marshmallows*
  • ½ tsp. vanilla
  • Heavy pinch of sea salt
  • 96 g (6 C) puffed rice cereal

Mix-Ins

  • 1 oz. vegan marshmallows
  • 65 g vegan chocolate chunks*
  • 25 g walnut pieces

Instructions
 

  • In a medium-sized pot, melt the oil and butter over low-medium heat
  • Turn the heat down to low, add the marshmallows, vanilla, and sea salt, and stir until the marshmallows are melted and the mixture is smooth
  • Once thoroughly combined, turn the heat off and gradually fold in the cereal until it’s all coated*
  • Let the cereal and marshmallow mix cool for a few minutes before adding the rocky road mix-ins, then gently incorporate the marshmallows, chocolate chunks, and walnut pieces – be careful not to overmix as you don’t want the chocolate or marshmallows to completely melt, you want nice, gooey pockets!
  • Transfer to a dish – an 8x8 or 9x9 pan works well – lined with wax paper, then using the butter wrapper, wet fingers, or an oiled rubber spatula to prevent sticking, lightly press and spread the mixture into the dish (the harder you press, the denser the treats will be)
  • Allow the treats to cool for about an hour, then cut into squares, and store in an airtight container*

Notes

  • *Marshmallows: Dandies All Natural Vanilla Marshmallows are what’s used here – this brand is free from corn syrup, artificial flavors and colors, gluten, and animal products
  • *Chocolate chunks: a high quality, allergen-friendly vegan chocolate, if you’re in the market, is Enjoy Life (it’s the brand of chocolate that’s used in 99% of my recipes)
  • *3. You can remove the pot from the heat entirely, but I prefer to keep it on the stove so the marshmallow mixture stays warm and is easier to work with. And it can take a while to fully mix the cereal in, so have patience; if it gets to the point that my forearms are burning incessantly, that’s usually when I recruit my husband and his abnormally large forearms to help with the mixing LOL
  • *6. These are extra dreamy when warm, so you don’t have to let them cool before digging in!
  • Storing opened bags of marshmallows: Marshmallows are sensitive to moisture and air (exposure to either is what causes them to deflate, get sticky, or harden), so the key is to keep as much out as possible! Aside from the conventional slice of bread in the marshmallow bag, they can also be stored in the fridge or freezer in a sealed, airtight container. If storing in the refrigerator, there’s a chance that the marshmallows might stick together due to slightly higher levels of humidity in fridges than freezers, so cornstarch or powdered sugar can be sprinkled onto the marshmallows beforehand to prevent that from happening. But I don’t use either and haven’t had any issues with keeping them in the fridge so far; I get all the air out of the marshmallow bag, fold it down a couple times and close it with a chip clip, place it in a larger Ziploc bag, and squeeze the air out of that before sealing it and putting it in the fridge.
  • Although they’ve yet to last longer than a few days in the Holmes household, I’ve read that homemade Rice Krispies can be stored in the freezer in an airtight container for up to ~3 months
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